Recipe Image

Pork Scaloppini in White Wine Sauce

  • 30 m
  • 30 m
Diabetic Living Magazine
“Sage and rosemary perfectly season the wine sauce in this quick-and-easy main dish pork recipe.”


    • 1 (16 ounce) pork tenderloin
    • ¼ teaspoon ground black pepper
    • 3 tablespoons whole-wheat flour
    • 4 teaspoons olive oil
    • 2 cloves garlic, minced
    • ½ cup dry white wine or reduced-sodium chicken broth
    • 2 teaspoons snipped fresh sage or ½ teaspoon dried sage, crushed
    • 1 teaspoon snipped fresh rosemary or ¼ teaspoon dried rosemary, crushed
    • 1 cup reduced-sodium chicken broth
    • 2 tablespoons water
    • 1 tablespoon cornstarch
    • 2 tablespoons snipped fresh parsley (optional)


  • 1 Trim fat from meat. Cut meat into ½-inch slices. Place each slice between two pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly until ¼ inch thick. Remove plastic wrap. Sprinkle meat with pepper. Place flour in a shallow dish. Dip meat into flour, turning to coat evenly.
  • 2 In a very large skillet, heat 2 teaspoons of the oil over medium-high heat. Add half of the meat to skillet. Cook about 4 minutes or until meat is browned, turning once halfway through cooking. Remove meat from skillet; cover and keep warm.
  • 3 Add the remaining 2 teaspoons oil to skillet; cook the remaining meat as directed above. Remove from skillet; cover and keep warm.
  • 4 To prepare sauce: Add garlic to the same skillet; cook and stir for 30 seconds. Add wine, sage, and rosemary; cook and stir for 2 minutes. Add broth; return meat to skillet. Bring just to boiling. Cook, uncovered, for 2 minutes. In a small bowl, combine the water and cornstarch; stir into broth mixture. Cook and stir for 2 minutes more.
  • 5 Transfer meat to serving plates; top with sauce. If desired, sprinkle with parsley.
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